Roast Lamb (Passover)

1 shoulder of lamb (7 lb)
1 clove garlic, chopped 
1/2 cup celery leaves, shredded
1/3 cup green pepper, cut into cubes
2 tbsp tomato sauce, or to taste
Kosher Salt and Ground BlackPepper


Rub the salt and pepper and over the shoulder of lamb. Place garlic between the bone and meat. Place meat on a rack in a roasting pan, surrounded by celery leaves and green pepper. Add a little water to the bottom of the roasting pan.  Preheat oven to 325 degrees and bake 20 min per lb, roast in oven. About 1 hr before it is done, smooth tomato sauce over top of lamb. This will make a crusty skin and add flavor to the gravy.

Optional- To make a gravy, drain off all the fat, and remove lamb shoulder to a plate. Add a little water to the pan, leaving in the vegetables, and boil down on top of stove. If you don't want the vegetables strain them out when you drain the fat. You can serve this with asparagus and roasted potatoes.